Pinwheel Halloween Sugar Cookies

Directions

1. Roll the sugar cookie dough into a ball, then shape it into a log.
2. Cut the log into four equal parts.
3. Roll each piece into a ball and press a thumbprint into the center. Drop a different gel food coloring (orange, black, green, purple) into each dent. Fold the uncolored dough over the color and knead gently, pushing and rolling until the color spreads from the inside out.
4. Roll each colored dough into small balls about the size of a grape, making sure they are roughly the same size.
5. Take one ball of each color and very gently roll them together into a single multicolored ball resembling a beach ball.
6. If the dough becomes soft and warm, place the balls in the freezer for a minute or two to firm up.
7. To form the coil, gently roll a ball between your palms, then place it on parchment paper. Roll it evenly into a rope about 8 inches long. Start with both hands facing forward, then turn one hand lengthwise to smooth bumps. Finally, roll the ends in opposite directions to twist the rope and reveal more colors.
8. Begin coiling by rolling one end into the center. If one end is thicker, start with that one.
9. Continue coiling the rest of the dough. Gently lift the rope and let it drop around the center rather than rolling it flat, which can cause bumps. If the starting end is pinched or uneven, trim it off for a smooth finish.
10. Carefully pick up the cookie by lifting the parchment paper and flipping it onto your hand. Roll the sides in sprinkles to coat the edges.
11. Place the cookie on a parchment-lined baking sheet. Bake at 400°F for 8 to 9 minutes.